8 large eggs
1 1/2 teaspoons dried dill
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
2 leeks, white and light green parts only, diced
1 5-ounce bag baby spinach, chopped
1/2 cup diced ham
1/2 cup shredded havarti or Muenster cheeseDIRECTIONS
Position rack in upper third of oven; preheat to 450°F.
Whisk eggs, dill, salt and pepper in a medium bowl. Heat oil
in a large ovenproof nonstick skillet over medium heat. Add
leeks; cook, stirring, until softened, about 4 minutes. Add
spinach and ham; cook, stirring, until the spinach is wilted,
about 1 minute.
Pour the egg mixture over the vegetables and cook, lifting
the edges of the frittata so uncooked egg can flow
underneath, until the bottom is light golden, 2 to 3 minutes.
Sprinkle cheese on top, transfer the pan to the oven and bake
until the eggs are set, 6 to 8 minutes. Let rest for about 3
minutes before serving. Serve hot or cold.NUTRITION
15 g fat
5 g sat
6 g carbohydrates
0 g total sugars
14 g protein
1 g fiberSmartPoints value : 7
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